Dinners

Chicken Tagine

Really wish this Chicken Tagine photographed better BUT honestly this is one of my favorite recipes I’ve ever created. If you don’t know what a Tagine is here’s a little breakdown.

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Chicken Tagine

Really wish this Chicken Tagine photographed better BUT honestly this is one of my favorite recipes I’ve ever created. If you don’t know what a Tagine is here’s a little breakdown. First off it’s literally this emoji 🥘 (but really, that’s what it is). It’s a classic Moroccan dish and if you haven’t had Moroccan food it’s kind of like mix between Middle Eastern and Mediterranean cuisine, in my personal opinion. They use tons of spices with a mixture of fresh herbs and lemon to brighten up their dishes and its honestly just my favorite.

My grandma was born in Morocco so I definitely grew up eating this type of food so this is such a comfort meal for me. It’s super simple and will definitely be a conversation starter if you serve it at your next dinner party. Also perfect for meal prep and it’s Whole30! Here’s the recipe ❤️

AUTHOR: bybodyadm

Chicken Tagine

SERVES: 4

TIME: 30 minutes

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Ingredients

Spice Mix:

Grated zest of 1 lemon
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red chile flakes

Chicken Tagine:

1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 white onion, thinly sliced
5 garlic cloves, finely chopped
1 medium eggplant, cut into 1-inch dice
4 large carrots, peeled and cut into 1-inch dice
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup pitted green olives, such as Castelvetrano (or your favorite)
1 tablespoon chopped fresh parsley
1/2 cup chicken broth
Juice of 1 lemon

For Serving:

4 cups cooked couscous
3 tablespoons finely chopped fresh parsley, for garnish
1 1/2 tablespoons finely chopped fresh mint, for garnish

Instructions

Make the Spice Mix:

In a small bowl, combine the lemon zest, paprika, cumin, salt, coriander, turmeric, cinnamon, ground ginger, pepper, and chile flakes. Measure out 2 tablespoons of the spice mix and set aside for the vegetables.

Make the Tagine:

In a medium bowl, coat the chicken thighs with the remaining spice mix and massage the spice mix into the chicken until fully coated.
Heat the oil in a large Dutch oven, the base of a flameproof tagine, or a large skillet with a lid over medium heat. Add the chicken and cook until lightly browned, about 2 minutes per side (not cooked through; it will cook more with the vegetables). Transfer the chicken to a plate and set aside.
Add the onion and garlic to the pan and cook, stirring, until softened, about 7 minutes. Add the eggplant and carrots, season with the reserved spice mix, and cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
Add the chickpeas, olives, and parsley and stir to combine. Set the chicken thighs back on top. Pour the chicken broth and half the lemon juice over everything. Reduce the heat to low, cover, and simmer until the vegetables and chicken are fully cooked and the sauce has thickened, about 15 minutes.
Stir in the remaining lemon juice just before serving. Serve the tagine over couscous and garnish with fresh parsley and mint.

Notes

Serve with potatoes instead of couscous for Whole 30.

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